stuffed brinjal recipe | ಎಣ್ಣೆ ಬದನೆಕಾಯಿ ಮಸಾಲ

ennegayi
ennegayi

Ingredients

Serves 3-4

500 gms small brinjals/eggplants

2 tablespoons + 1 teaspoon oil

1 teaspoon mustard seeds

For the masala paste

1 tablespoon channa dal

1.5 tablespoons urad dal

1 teaspoon jeera/cumin seeds

7-8 red dry chillies (adjust according to spice level)

1/2 cup fresh coconut

1 inch cinnamon stick

3 cloves

1 teaspoon rasam powder

1 tablespoon jaggery

1 tablespoon tamarind paste

Salt to taste

Method

  • In a pan, heat 1 teaspoon oil.
  • add channa dal , urad dal , chillies , cumin seeds , cinnamon and cloves.
  • fry the masala on a medium flame until the colour changes.
  • cool the masala.
  • grind together coconut, jaggery, rasam powder and the roasted masala, into a fine paste.
  • add 1/2 cup water to help grinding the masala.
  • add salt to taste and tamarind paste.
  • mix well and keep aside.
  • slit the brinjals lengthwise making 4 slits.
  • stuff the paste into the brinjals .
  • in a big pan , add 2 tablespoons oil.
  • when it’s hot , add mustard seeds and asafoetida.
  • place all the brinjals , turn it around so that the oil coats the brinjals from all sides.
  • cover and cook on medium flame.
  • in between turn the brinjals around , so that they are cooked from all sides.
  • this step takes about 20 mins.
  • the brinjals are done , when it’s soft to touch from all sides.
  • to the leftover masala , thin it down by adding 1 cup water.
  • pour it onto the brinjals.
  • give it a good mix, cover and cook until the oil separates from the masala.
  • serve it hot with chapati/rice/jowar roti.

Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker 😃

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